Back when I was first learning to bake with my little cousin in the kitchen, we’d always make cookies from scratch on chilly fall weekends. One day, we had leftover pumpkin purée from pie prep and decided to toss it into our cookie dough. What came out was soft, cakey, perfectly spiced, and honestly, better than any pumpkin pie we’d made. But it wasn’t until we added the cinnamon frosting that these Pumpkin Cookies with Cinnamon Frosting became a forever favorite. Now, they’re a fall essential in my house, and I’m thrilled to finally share them with you.
If you love a cookie that feels like a bite of warm sweater weather, this one’s for you. Sweet, cozy, and loaded with pumpkin spice vibes, they’re also easy enough for a weekday bake.
Why You’ll Fall in Love with These Pumpkin Cookies
These cookies are soft and fluffy, almost like little pumpkin cakes. The pumpkin purée makes them ultra-moist, while cinnamon and nutmeg bring that unmistakable autumn flavor. But the real star? The cinnamon cream cheese frosting. It’s smooth, tangy, and just sweet enough to balance the spice. You’ll want to eat it with a spoon (and honestly, who’s stopping you?).
They’re the perfect dessert to bring to a fall potluck, bake with kids, or just keep in the fridge for a mid-week treat. If you love cozy flavors, these cookies pair beautifully with my Banana Chocolate Chip Cookies or round out a seasonal spread alongside these Halloween Brownies. Want something smaller batch for just you? These chocolate chip cookies make a great one-on-one baking project too.
Pumpkin Cookies with Cinnamon Frosting Recipe
Prep Time: 20 minutes
Cook Time: 12 minutes
Cooling/Frosting Time: 20 minutes
Servings: 20 cookies
Ingredients
For the cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin purée
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
For the cinnamon frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: splash of milk for consistency
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together the butter and sugars until fluffy. Add the egg and vanilla, then stir in the pumpkin purée.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture, stirring just until combined.
- Drop tablespoons of dough onto the prepared sheet, spacing them 2 inches apart. The dough will be soft. That’s good!
- Bake for 11–13 minutes or until the tops look set and edges are slightly golden. Let cool completely.
- Meanwhile, make the frosting: beat cream cheese and butter together, then add powdered sugar, cinnamon, vanilla, and salt. Mix until smooth. Add a splash of milk if needed.
- Once cookies are cool, spread or pipe the frosting on top. Store in the fridge in an airtight container.
These Pumpkin Cookies with Cinnamon Frosting are like a hug in cookie form. Soft, warmly spiced, and topped with a luscious swirl of frosting, they’re everything you want in a fall dessert. Bake a batch, share a few, and keep some for those quiet moments when only a soft cookie and cup of tea will do.